Garlic mushrooms and cured ham on toasted brioche Archive
Cured ham and wild mushrooms are some of the most beautiful ingredients you can get your hands on. Serve them on toasted brioche for a little taste of luxury.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at beebrecipes.co.uk.
Ingredients
- 1 tbsp oil
- 6 slices dry-cured ham, cut in half
- 50g/1¾oz butter
- 6 thick slices brioche
- 4 fat garlic cloves, crushed
- 250g/9oz chestnut mushrooms, sliced
- 100g/ 3½oz shiitake mushrooms, halved if large
- 75g/2¾oz oyster mushrooms, halved if large
- 150g/5½oz enoki mushrooms
- 2 tbsp full-fat crème fraîche
- chopped fresh parsley, to garnish
- salt and freshly ground black pepper
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